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Easily the best Thai food in India, the Thai Pavilion would actually count as one of Bangkok's better restaurants if it were located there. What makes the high quality and authenticity of the cuisine so unusual is that the restaurant is the favourite child of an Indian chef: Ananda Solomon. Like the famous Australian Chef, David Thompson, who immersed himself in Thai culture, Chef Solomon spent months in Thailand, working in fancy places and ordinary restaurants before running a street stall in a small soi off Sukhumvit Road.The menu reflects Solomon's varied experience. You will find scallops, soft-shell crabs and other upmarket favourites alongside street favourites.Some dishes, like the duck, have never left the menu but many others come and go as Solomon takes more and more chances with the palates of his customers, betting that they will like authentic Thai food. So far, at least, his guests have been happy to go along with his menu innovations.
It is such a pleasure to see a chef so in love with his craft. His passion for food and excellence in a particular cuisine reflects in his cooking and prime example of this is Chef Ananda Solomon who with his talent has taken Mumbai’s gastronomy scene by storm. Chef Solomon did his stint as a chef at several restaurants in Thailand and after that switched to a food stall where he learned the nuances of Thai food first hand. Experience the brilliance of Chef Solomon’s cooking yourself at ‘Thai Pavilion’, a fine dining restaurant known for serving exquisite Thai food in Mumbai. This stunning restaurant is part of Vivanta by Taj President, giving its patrons a truly exceptional dining experience via flawless service and spectacular ambience. A-list celebrities dining here is a common sight.
Tap into their impressive wine library to accentuate your meal. Your evening at Thai Pavilion will be filled with authentic Thai fare, bursting with delicate flavors and packed with aromatics. Begin your luxurious dining experience with, marinated chicken morsels wrapped in pandanus leaves & fried, young papaya salad combined with sweet & spicy sauce, crispy soft shell crab with pomelo, spicy minced chicken salad, vermicelli shrimps & ground chicken flavored with Thai herbs, red snapper cakes, crunchy sweet & sour water chest nut, tempura prawns with tamarind sauce and pineapple & spring vegetable salad. Next is the turn to swirl those delicious fragrant fried rice noodles with some scrumptious Thai curries. Devour, massaman curry, silky bean curd with black bean sauce, lamb shank with basil & chilli, stir fried prawns in garlic & pepper, Thai yellow curry, palm hearts with cashew nuts and stir fried ground pork with garlic chilli soya basil.
There is so much to discover and explore at Thai Pavilion, one trip won’t be enough. Chef Solomon doesn’t let his innovative influence end at the mains. He takes it a step further with the desserts, which are worth tasting. Polish off, tender coconut bavarois, diced water chestnut with coconut milk, crème brulee, dark Callebaut chocolate strata with crackling almond crumb, warm toffee pudding and homemade ice-cream/sorbet. Wash it down with a herbal tea. Interiors are stunningly designed to capture affluence, Thai heritage and sophistication. Gist is modern, stylish and very upmarket. Hardly surprising then when the hefty bill burns a hole in your pocket.